Tag Archives: american wagyu beef

If you’re superstitious, you might believe bad things happen in sets of three. If you’re an optimist, you might believe “the third time’s a charm.” Well, Bourbon Steak debunks both well-known expressions. At Bourbon Steak, each dish presented in a trio is nothing short of mouthwatering, and patrons are willing to spend the triple digits for the lavish — but well-worth-the-price — meals.

Located on the grounds of the AAA Five-Diamond Fairmont Scottsdale Princess, Bourbon Steak’s dining area is engulfed with rays of natural light beaming from the floor-to-ceiling windows, exposing the outdoor patio with its sleek, steel and leather-bound décor — the interior boasting a similar industrial design. The lit candles flickering throughout, both inside and out, as well as the genuinely courteous and friendly staff gave the restaurant a warm, inviting touch.

My dinner companions and I started off the night with a trio of seasoned fries (herb-sprinkled, onion-scented and cheddar-dusted), cooked in duck fat. The fries arrived with three different dipping sauces (pickle-infused ketchup, BBQ sauce and an onion dip). Little did I know this trend of trios would become the dominant theme of the night.

We continued our meal with lemon-drizzled poached prawns; the Bibb wedge salad, with subdued Point Reyes blue cheese and touches of sprinkled bacon, avocado, croutons, tomato and onions; and the table favorite, the Foie Gras Sliders — with the liver so moist and tender, juices were not only flowing from the sliders, but also from our mouths.

However, the feast had only begun, and we realized this once our surf and turf dinner entrees began making their appearances. First up, the Tasting Trio of Beef — three types of beef perfectly paired with its individual side dish. The cast included the wood-grilled rib-eye flat with sweet, creamed corn; the flat iron steak made with American Wagyu beef, paired with soy-glazed shiitakes mushrooms; and the New York strip, also wood-grill, with smoked-onion sauteed spinach.

What makes the mesquite-grilled steaks so distinct? As our waiter Chris informed us, Bourbon Steak always cooks with natural, organic and hormone-free beef, slow-poached and cooked over a wood-fired grill. And with such attentive, patient care invested into the cuisine, it’s no wonder Bourbon Steak was the critics’ pick for best steakhouse on azcentral.com’s Best of 2011 list.

The surf portion of our dinner included the tapioca-crusted snapper, with a clean presentation and comprised of basmati, an almond crunch and a touch of sesame vinaigrette. Shortly after, the true show-stopper rolled up to the table — the Maine Lobster Pot Pie.

The lobster was tucked away beneath the crust, and as the waiter sliced open the pie, the aromas of the concoction intoxicated us, the billowing steam momentarily blinded us. We sat salivating, teased, as the waiter reassembled the lobster before us, thoroughly enjoying the presentation — especially when the green beans were delicately and playfully placed as the antennas, as the reconstructed lobster swam in a concoction of carrots, potatoes, brandied lobster cream and various other fall vegetables. Needless to say, the dish was incredible.

To round out our night, it was only fitting to order the beignets, a trio of desserts, including homemade vanilla crème brulèe, Macallan 18-year butterscotch pudding and Valrhona dark chocolate pot de crème. My personal favorite? The Valrhona chocolate custard, a red velvet cake with pecans and topped with a feather-light mousse.